Description
This recipe uses the stovetop vortex method to easily create perfectly poached eggs with tender whites and runny yolks, ideal for a quick, protein-packed meal or an elegant brunch. It ensures flawless results every time with minimal effort.
Ingredients
Scale
- 1–4 large fresh eggs
- 1–2 tsp white vinegar (or apple cider vinegar)
- a pinch kosher salt (or sea salt), for seasoning
- enough water to fill a medium saucepan halfway
- a pinch freshly ground black pepper (optional)
- a dash hot sauce (optional)
- finely chopped fresh herbs (chives or parsley, optional)
Instructions
- Gather Tools: Prepare a medium saucepan (at least 8 inches wide), a slotted spoon, and a small bowl or ramekin for each egg.
- Heat Water: Fill the saucepan halfway with water. Add 1-2 teaspoons of white vinegar. Bring the water to a gentle simmer (180-190°F (82-88°C)) over medium heat.
- Crack Egg: Gently crack one fresh egg into a small ramekin or bowl.
- Create Vortex: With a spoon or whisk, briskly stir the simmering water to create a gentle, swirling vortex in the center of the pan.
- Poach Egg: Carefully slide the egg from the ramekin into the center of the swirling water. Poach one egg at a time for optimal shape.
- Cook to Perfection: Let the egg poach for 2-4 minutes, depending on your desired yolk firmness. For a runny yolk, 2-3 minutes is usually sufficient; the whites should look set and opaque.
- Remove and Drain: Using a slotted spoon, gently lift the poached egg out of the water. Briefly rest it on a paper towel for 10-15 seconds to drain any excess water.
- Serve Immediately: Season your perfectly cooked poached egg with a pinch of salt and freshly ground pepper. Enjoy.
Notes
Always use the freshest eggs possible; they will hold a tight, neat shape better. If whites are scattering, your water might be too hot or you did not add enough vinegar. If yolks are too firm, reduce cooking time next time. Drain poached eggs on a paper towel for 10-15 seconds to prevent a watery plate.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 large egg
- Calories: 78 calories
- Sugar: 0 g
- Sodium: 62 mg
- Fat: 5.3 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 3.7 g
- Trans Fat: 0 g
- Carbohydrates: 0.6 g
- Fiber: 0 g
- Protein: 6.3 g
- Cholesterol: 186 mg
Keywords: Poached eggs, stovetop vortex, easy breakfast, quick meal, high-protein, brunch, healthy, egg recipe, fresh eggs